Chicken burritos with poblano chiles and corn

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Added Dec 15th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Poultry
  • Servings: 6 change
  • Calories per serving: 497
  • Prep Time: 15 mins
  • Cook Time: 20 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 49725%
Fat 20g30%
Cholesterol 91mg30%
Sodium 666mg 28%
Carbohydrates 41g25%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [quantity] => 3.00
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                    [title_custom] => olive oil
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            [1d55fa96-90b6-d174-e5b5-d6f7fdbb0a50] => Array
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                    [title] => chili peppers, poblano, dried
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                    [ingredientuuid] => 1d55fa96-90b6-d174-e5b5-d6f7fdbb0a50
                    [quantity] => 3.00
                    [measure] => each
                    [title_custom] => medium-size fresh poblano chiles,
                    [componentid] => 0
                    [method] => seeded, chopped (about 1 1/2 cups)
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                    [title] => chicken, roasting, breast, raw
                    [ingredientid] => 8200
                    [ingredientuuid] => bc83ffcb-fd0d-9054-9176-717b74584130
                    [quantity] => 1.50
                    [measure] => pounds
                    [title_custom] => skinless boneless chicken breast halves or cutlets,
                    [componentid] => 0
                    [method] => cut crosswise into 1/2-inch-thick strips
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            [c46a5dd6-8dfc-1534-214c-f147532f0970] => Array
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                    [title] => spice, cumin, seeds, ground
                    [ingredientid] => 31372
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                    [quantity] => 1.75
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                    [ingredientuuid] => 20e8b685-4fdc-74d4-6543-3717c9e54818
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                    [title] => "sauce, taco, red"
                    [ingredientid] => 38085
                    [ingredientuuid] => 51d35ea8-b973-d734-b575-3359e8037c84
                    [quantity] => 0.75
                    [measure] => cup
                    [title_custom] => bottled red taco sauce
                    [componentid] => 0
                    [method] => 
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                    [title] => corn, yellow, sweet, kernels, fzn, 10oz pkg
                    [ingredientid] => 10202
                    [ingredientuuid] => 8c0fc288-c16e-8604-1989-255f08ee3257
                    [quantity] => 2.00
                    [measure] => cups
                    [title_custom] => frozen mixed white and yellow corn kernels,
                    [componentid] => 0
                    [method] => thawed, patted dry
                )

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                    [title] => tortilla, flour
                    [ingredientid] => 33559
                    [ingredientuuid] => d2e84b06-5645-13f4-dd2a-720fffa70fbd
                    [quantity] => 6.00
                    [measure] => each
                    [title_custom] => burrito-size flour tortillas
                    [componentid] => 0
                    [method] => 
                )

            [92d595e8-f49b-3824-e1c9-e6969e4211f4] => Array
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                    [title] => cheese, mexican, queso fresco
                    [ingredientid] => 7336
                    [ingredientuuid] => 92d595e8-f49b-3824-e1c9-e6969e4211f4
                    [quantity] => 2.00
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                    [title_custom] => (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces)
                    [componentid] => 0
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            [0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
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                    [title] => herb, cilantro, leaves, fresh
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                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => fresh cilantro,
                    [componentid] => 0
                    [method] => chopped
                )

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  • 3 tablespoons olive oil
  • 3 medium-size fresh poblano chiles, seeded, chopped (about 1 1/2 cups)
  • 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
  • 1 3/4 teaspoons ground cumin
  • 1 3/4 teaspoons chili powder
  • 3/4 cup bottled red taco sauce
  • 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
  • 6 burrito-size flour tortillas
  • 2 cups (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces)
  • 1 cup fresh cilantro, chopped

Recipe Method

1. Heat oil in large nonstick skillet over medium-high heat.

2. Add poblano chiles; saute until beginning to soften, about 3 minutes. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. Saute until chicken is almost cooked through, 2 to 3 minutes.

3. Mix in taco sauce; cook 1 minute. Stir in corn; saute until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.

4. Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling.

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